Naan

Aperture:f/5
Focal Length:46mm
ISO:200
Shutter:1/100 sec
Camera:NEX-5R

Ingredients:

All-purpose flour 2 cups( bleached variety, to get white color)

Salt- 3/4 th tsp.

water- 1/2 cup (+/- 3 tbsp)

yeast( active dry yeast)- 1 1/2 tsp. (or 1 small packet active dry yeast)

Sugar-2 tsp.

butter ( melted) or oil-2 tbsp.

Method:

In a wide mixing bowl, take 1/2 cup water( quantity varies depending on temp of room, moisture, summer vs. winter), add sugar, yeast and let raise for a minute, add melted butter or oil, salt and mix in the all- purpose flour 1/2 cup at a time to make a smooth dough. Knead well if using hands or run thru the dough blender few minutes( 5 minutes) if you are using a machine.

Let raise the dough for about 5 hours( will take less time in summer, about 2 hours) covered with a damp cloth.

Make small balls and roll into circles and place it on the iron griddle or other kind of pan (non stick does not work well)

Tips:

extra step of letting it raise for the second time by after making the dough balls raise again will yield a much softer Naan.

Dough stays in the refrigerator for about 2 days and consistency will go bad after that.

If you are making ahead of time, make sure to keep it in a tightly covered container to keep it soft for a longer time.

Adding oil makes it lighter and fluffier. Butter makes it little dense and tastier.

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